Ingredients1 h 20 m servings 221
- Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
- Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
- Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
- Spoon custard over the strawberries. Serve while custard is still warm.
- Cook's Note:
- Instead of placing the metal mixing bowl over low heat to whisk the custard, you can set the bowl over a pot of slowly simmering water.
Per Serving: 221 calories; 6.7 28.9 4.3 307 15 Full nutrition
ReviewsRead all reviews 9
I have never made a custard before, I didn't have a metal bowl so I just used a small sauce pan. It turned out amazing!
Those reviewers who said there wasn't enough are doing something wrong. The eggs need to be whisked constantly - without stopping - until the custard is cooked. This puts air into itwhich makes ...
On top of being fast and easy, this was absolutely delicious! I did substitute diluted balsamic vinegar for the wine since I don't drink wine. I used the double boiler method to make the custard...
All time favorite, quick dessert? Probably!! I (and my S.O.) can't get enough of this stuff. He requests nearly every other night as a post-dinner treat! It's great because I always have the ing...
This was so easy and so good! The video shows torching the tops, and I HIGHLY recommend this step (based on the photo, I thought it was a dusting of cinnamon on top). It really adds dimension to...
This is the first time I have ever made a homemade custard. I followed the directions exactly and it was delicious. I will definitely make this again.
I made this tonight for dessert. It is really good. There could have been more custard, so next time I will double the recipe for the two deserts. (Those desert glasses in the photo must be V...